A Mexican Restaurant in town serves a Tortilla Soup that I really love. I have managed to duplicate their recipe fairly closely. It is delicious and just spicy enough that my little ones don't complain. It is even better with some avocado, but I didn't have any.
Tortilla Soup
2 T Canola Oil
1 onion, chopped
6 cloves garlic, minced
1 small bunch cilantro, leaves chopped
3 corn tortillas, torn into bite-sized pieces
2 14.5 oz. cans diced tomatoes
1 gallon chicken stock
14 oz. frozen corn
3 cups diced red potatoes
1 T ground cumin
1 T chili powder
4 bay leaves
4 cups chopped, cooked chicken
1/2 tsp. cayenne pepper
juice of 1 lime
Saute the onion in the canola oil over medium heat for a couple of minutes. Add the garlic and saute just until you start to smell it. Add the corn tortillas and cilantro andcook another minute. Add the diced tomatoes and their juice, the chicken stock, cumin, chili powder, and bay leaves and bring to a boil. Add the corn and potatoes. Return to a boil. Lower heat and simmer for 15-20 minutes until potatoes are done. Add the cooked chicken and cook until heated through. Add cayenne pepper and lime juice. Taste for seasoning and adjust as needed. Serve with fried tortilla strips, sour cream, shredded cheese, and avocado if you've got it. Warms you up!
